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Topic: 50% SEMOLENA sicilian pic's (Read 6199 times)

Here's my 1/2 semolena 1/2 bread flour pizza from Friday. The crust was crunchy & tasted wonderful. The toppings are under the cheese. Next time I will use 100% semolina to see what difference that makes

It was baked in the pan with a lite olive oil coat applied with a paper towel. The crust was crisp on the surface & soft inside not chewy. Total time in the mixer was less than 5 minuets 4 hour counter top rest/rise.